In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.

**I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.

Hi Cleo, just made your revol rolls, had no c. of tartar, so used a pinch of baking soda, i haven't tried them yet, they're in fridge for lunch tomorrow. Just took a gander of your cauliflower pie, and i'm pretty excited about trying.

Pam-- thank you! I wish you guys could come and try this. It is SO good!

By the way, you guys will think I'm a gomer for not using more awesome-looking ingredients, but until you try something and know it works, you don't want to go spending your fresh spinach and pine nuts on them! Pepperoni and cheese was an easy choice for a first-time attempt.

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.

**I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

babydollsea-- I was seriously jonesing for something that I could pick up with my hands and eat, but that didn't cause me cravings, or that I'd overeat. (But, really, at 8 net carbs for the whole crust recipe, you could almost not feel badly about it, even if you ate more! )

I also wanted to do something that wasn't connected to cream cheese (I need it for my oopsies) or parmesan (causes me cravings).

You could also make mini pizzas from them if you make small rounds on the pan and have some for other servings later, or make the crusts up, store them, and add toppings later.

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.

WOW..Cleo!! You never cease to amaze us!! This looks even better than the Oopsie crust..I am very afraid to try a pizza crust with the Oopsies because of the same reasons you are! I am going to try this next week instead...wonder if will hold up well with hamburger, mushrooms and pepperoni on it also? I am going to try this in my professional non-stick pizza pan..doubling the crust..just for the fun of it..will let you know how it turns out next week!

WOW..Cleo!! You never cease to amaze us!! This looks even better than the Oopsie crust..I am very afraid to try a pizza crust with the Oopsies because of the same reasons you are! I am going to try this next week instead...wonder if will hold up well with hamburger, mushrooms and pepperoni on it also? I am going to try this in my professional non-stick pizza pan..doubling the crust..just for the fun of it..will let you know how it turns out next week!

HUGS and TY
Christina

Oh, girl, it will HOLD those toppings. I'm making another one, and am going to load that babay DOWN.

Make sure the toppings you add are pre-cooked. The pizza goes back in under the broiler, and not the oven.

The only reason I skimped on toppings this time around was in case it wasn't as delicious a solution to a crust as I'd imagined. I really winged it!

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.

I love telling the people at work all of the the things that make this WOE wonderful!! They just look at me like I am from the plante Xenon or something. Like the time I told them about the black bean brownies...LOL!!

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.

**I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

I'mmm sooooo making this on THURSDAY!!! yay!

__________________ClePhil 1:21 For me to live is Christ [His life in me], and to die is gain [the gain of the glory of eternity] Amplified

Almost-- I heard him chewing something and almost smacked his hand and told him to put the food down until I was done photographing. Sheesh! The riced cauliflower was in limited supply, and I was planning a second pizza anyway. Dude couldn't stop with the touching.

He loves me and understands my neuroses. For this I am thankful.

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.

I shred because I think a ricer would moosh it up. I want it grated. I'm pretty clutzy, but I shred it after it's set for a few minutes; it's slightly more solid that way and still goes through very nicely.

__________________Jamie

I've lost 131 pounds

My rinky dink blog for thinky thoughts and things of absolutely no consequence.